Description
A vibrant salad bursting with freshness, combining cucumbers, carrots, and a zesty dressing for a delightful crunch.
Ingredients
Scale
- 1 large cucumber
- 2 large carrots
- 1 tbsp sesame seeds
- 1 clove garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp gochugaru (Korean red chili flakes)
- 1 tsp soy sauce
- ½ tsp sugar (or maple syrup/agave)
Instructions
- Start by rinsing the cucumber and carrots under cold running water. Pat them dry with a clean kitchen towel.
- Using a vegetable peeler, shave the cucumber and carrots into long, thin ribbons. Place the ribbons into a large salad bowl.
- In a small dry skillet, pour in the sesame seeds. Toast them over medium heat, stirring frequently until golden brown—about 2 to 3 minutes.
- To make the dressing, combine olive oil, lemon juice, gochugaru, soy sauce, and sugar in a small bowl. Whisk until smooth.
- Add minced garlic and chopped parsley to the bowl with your cucumber and carrot ribbons. Drizzle with dressing and toss gently.
- Finish by sprinkling the toasted sesame seeds over the salad.
- Serve immediately for the best texture and flavors.
Notes
For make-ahead, store sliced vegetables separately and assemble before serving. Can serve with grilled chicken, fish, or in Buddha bowls.
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg